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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Monday, March 03, 2008 The chronicle of souffle making Soufflé- a French word that loosely translates to "puff up" which aptly describe this savoury dish or dessert.
I have been scared into thinking that soufflés are really tough to make; I've read these tiny pots of egg white mixture are a chef's nightmare because it is so easy to get it wrong; it's an unforgiving dessert in this sense. Another of its shortcoming is that it falls after about 10 minutes which means that it has a very short lifespan Soufflés are made up of 2 basic parts- the pastry cream or the puree and the egg whites that are beaten to soft peaks. The soufflé is actually made up of very basic ingredients such as eggs, butter and sugar. After reading so much about the mysterious and elusive soufflé, J and I decided to give it a shot just because I had passionfruits on hand. I did my research meticulously as I don't want to belittle this dish.  Preparing the ramekins I'm certainly glad that we decided to go ahead with this because soufflés are not only lovely to eat, they are real beauties for the eyes and sheer delight to make. First of all, I buttered the ramekins and added a light coat of sugar around the moulds. Next, J cut the passionfruits. I love passionfruits because they have such a intense sour and tangy flavour- Just perfect for a soufflé because the base of a soufflé needs have a intense flavour.  The tadpole-like passionfruit seeds The rest of the steps were equally easy but we took extra care while whisking the egg whites. I should leave the rest to the pictures.  The key is in getting the egg whites to a glossy texture. Eggwhites that are under-beaten will not rise as well while over-beaten eggwhites will lead to a tough souffle.  Folding the beaten eggwhites into the puree mixture J checking on the soufflés Our efforts were rewarded. I was feeling some kind of euphoria when I took a bite of the souffle. The puffed up brown parts tasted slightly crusty and nicely sweetened. Bite deeper into the souffle, you'll discover the sharp, intense flavour of the passionfruit that hits right home. I'll definitely attempt chocolate souffle soon. Any takers?  Our efforts were rewarded when our soufflé puffed up nicely
link | posted by simin at 9:59 PM |
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